How Do You All Make Your Icing In A Ka 6 Quart Pro?
Decorating By jen1977 Updated 30 Mar 2007 , 6:22am by dadams
I've had my mixer since February, and I still can't figure out my icing! I had tons of airbubbles in the icing I made yesterday, and my cake looked awful and I couldn't get it smooth. I know part of it is this rainy weather causing it never to crust, but how do you all mix your icing? What speed, and how long? I'm using the paddle attachment, not the whisk.
i agree don't mix at a high speed the highest I go is 4 or 6 and never use the whisk, unless you are whipping egg whites, etc. I don't have any problems I think it is a matter of playing with the speed.
my process:
Put butter/shortening in the bowl and cream together at 2/3. I try to use the lowest speed possible but sometimes you have to turn it up so it won't stick to the paddle in the middle.
Add flavorings/water and keep mixing the same way.
Add 1/2 of the powdered sugar and mix until it's like a batter.
Add the rest of the sugar and mix on low speed until it's creamy, adding more water, if needed.
When there are more ingredients in the bowl, you can mix on a lower speed. You'll have to scrape the sides of the bowl periodically also...
I have been wondering the same thing. Ever since I got my KA my icing takes forever to crust if it even does. So I have been wondering if it is something I have been doing. When I used my hand mixer it would crust in about 5 min. Now even after a 1/2 hr it is still sticky and I am making the same icing as before.
I am rather lazy....I put the butter/crisco, vanilla & salt and mix on low, then I add the heavy cream.....mix a bit more and then I dump a 2 lb. bag of powdered sugar in and cover w/ a towel to prevent a 'sugar snowstorm' and blend on low...... I have to stop and scrape a couple of times but that is sort of a necessary evil with the KA.
"Sugar Snowstorm!!!" 
This freak storm happens often in my kitchen!!!! I actually busted out the plastic cover thingy that I never use to try to abate the storm last night!!
Take it slow - patience will pay off 
I heat up the outside of the bowl under the hottest water I can get (tap or teapot). Then I put in the butter/shortening and let it go on the lowest speed for about 3 minutes. The heat helps to thin down the butter mixture a little, which makes a creamier base without the butter.
Then I add in the liquids, then the dry ingriedents. I never let it go for too long once I get the dry stuff in. I make sure to have a heaping tbsp of the meringue powder, which helps to crust over in the fridge.
I mix my shortening, water and flavors first, then add the sugar and MP. I also keep it on the stir setting--sometimes going up to 2, but never higher than that. I always use the paddle and will mix everything togther for about 5 mintues. If you put it on too high of a setting or mix for too long, you will get the air in the icing.
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